When I stumbled across Joy the Baker's recipe for the Best Banana Bread You'll Ever Have on Cup of Jo, I felt we were meant to be soul mates. Taking banana bread to the next level, Joy adds bourbon and chocolate chips. This woman is genius. Pure genius!
It takes all of my self-control to not the devour the entire loaf when I bake it on Sunday afternoons. I may even just let bananas sit a little too long just so they are perfectly ripe for this bread. I recommend you do the same.
Bourbon, Chocolate Banana Bread
Courtesy of Joy the Baker
2 c. all-purpose flour
3 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, softened
1 c. sugar
2 large eggs
1 1/2 c. mashed ripe bananas (about 3 bananas)
1 t. lemon juice
3 T. bourbon
1 c. chopped walnuts
1 c. semisweet chocolate chunks
1. Place a rack in the center of the oven and preheat to 350F. Grease and flour an 9x5 loaf pan. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 5 minutes.
4. Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer, scrape down the sides of the bowl, and add bananas, lemon juice, and bourbon. Beat until well incorporated.
5. Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl. Add the walnuts and chocolate chunks and incorporate the last of the ingredients with a spatula.
6. The batter will be thick. Spoon the mixture into prepared pan. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. (It takes my oven about 55 minutes.)
7. Remove from oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
8. Enjoy!
